Chicken & Rice with White Beans Soup

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 116.1

Total Fat: 1.9 g
Cholesterol: 21.7 mg
Sodium: 70.8 mg
Total Carbs: 15.1 g
Dietary Fiber: 3.3 g
Protein: 10.9 g

View full nutritional breakdown of Chicken & Rice with White Beans Soup calories by ingredient

Introduction

I keep a lot of dried beans & grains on hand all the time. My family & I really like this soup. It tastes good & is so good for you. You can add some Tones Chicken Base if you'd like, or canned chicken broth, but have found it to be flavorful enough without. This is a taste good, feel good soup. When my family & I eat this, it's our main course, so we usually don't just restrict ourselves to 12 ozs. It's so good & a naturally light meal that it's filling without a lot of fat or calories. Feel free to doctor it to your hearts content. This is just a basic recipe & I add & subtract ingredients according to what's on hand. I keep a lot of dried beans & grains on hand all the time. My family & I really like this soup. It tastes good & is so good for you. You can add some Tones Chicken Base if you'd like, or canned chicken broth, but have found it to be flavorful enough without. This is a taste good, feel good soup. When my family & I eat this, it's our main course, so we usually don't just restrict ourselves to 12 ozs. It's so good & a naturally light meal that it's filling without a lot of fat or calories. Feel free to doctor it to your hearts content. This is just a basic recipe & I add & subtract ingredients according to what's on hand.

Minutes to Prepare: 20

Minutes to Cook: 180

Number of Servings: 12

Ingredients

2 - skinless, boneless chicken breasts, or boneless chicken thighs (about 16 oz total) cut into bite size pieces

2 carrots cleaned & sliced

7 stalks of celery sliced (I like the use the heart of the celery & put the greenery in too)

1 large onion diced

1/4 c dry navy beans

1/4 c dry garbanzo (chick peas)

1/4 c dry pearl barley

1/4 c brown rice (uncooked)

1/4 c wild rice (uncooked)

1/4 c farro (uncooked)

1/4 c quinoa (uncooked)

Sea Salt, Pepper & Parsley to taste.

Water

Tips

In the past, I've rinsed & soaked my beans, rices & grains. I've found that by throwing them all in the pot (without the rinsing & soaking) doesn't make any difference in flavor from the rinsing & soaking method & is a whole lot faster.

Directions

Add 2 cups of water to a 5 quart soup pot. Add all other ingredients & turn burner to high to start boiling. Add more water to fill pot to within 1 - 1 1/2 inches from top. Bring to rolling boil. Put lid on & turn burner down to a strong simmer. Remove lid & stir occasionally. If the water boils down, add more water to bring the level back up. Continue cooking until all beans and grains are done. This should be about 3 hours. I let it simmer on low heat & stir occasionally so it won't stick.

Serving Size: makes 12 12-oz servings